Author: Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

Categories
juice My recipes

(539)Tulsi, Mint, Spinach Juice.

Benefits:Immunity boost, cooling, anti-inflammatory.

Timing by Prakriti:

Kapha → empty stomach (7:30 am)

Pitta & Vata → mid-morning (10:00 am)

Ingredients

  • 5-7 fresh Tulsi (Holy Basil) leaves. OR. ¼ tsp. Tulsi powder.
  • ½ cup fresh Mint leaves OR 1 tsp. Mint powder.
  • ½ cup chopped Spinach.
  • ½ cup water.

Method

  1. Pluck leaves from the pot or from the sprig of Tulsi. Wash and keep aside.
  2. Pluck the leaves from the Mint sprigs and keep aside.
  3. Pluck the leaves from the Spinach bunch, wash thoroughly, chop and keep aside.
  4. In a mixture grinder blend all three ingredients with water. Strain and serve fresh.
  5. Do not throw residue but massage your face with it and wash your face with plain water after 10 minutes.
  6. Serve with love and smile.

List Of My Recipes.

Categories
juice My recipes

(538)Bottle gourd (Lauki) Coriander Juice.

Benefits:Very cooling, excellent for Pitta, also supports weight management in PCOS.

Timing by Prakriti:

Kapha → empty stomach (7:30 am)

Pitta & Vata → mid-morning (10:00 am)

Ingredients

  • ½ cup lauki pieces.
  • ½ cup Coriander leaves.
  • ¼ tsp. Cumin seeds powder.
  • Pinch of Salt.
  • ½ cup Water.

Method

  1. Wash, peel and chop lauki into small pieces and keep aside.
  2. Wash and chop Coriander leaves and keep aside.
  3. In a mixture grinder blend both the ingredients, Salt and Cumin powder with water. Strain and serve fresh.
  4. Do not throw residue but massage your face with it and wash your face with plain water after 10 minutes
  5. Serve with love and smile.

List Of My Recipes

Categories
juice My recipes

(537) Wheatgrass Coriander Juice

Benefits: Rich in chlorophyll, supports blood sugar balance, purifies blood, helps in hormonal detox.

Timing by Prakriti:

Kapha → empty stomach (7:30 am)

Pitta & Vata → mid-morning (10:00 am)

Ingredients

  • 2 tbsp. Chopped Wheat grass (8-10 strands) or ½ tsp. Wheatgrass powder.
  • ½ cup chopped Coriander leaves.
  • ½ cup Water

Method

  1. Wash and chop Wheat grass and keep aside.
  2. Wash and chop Coriander leaves and keep aside.
  3. In a mixture grinder blend both ingredients with water. Strain and serve fresh.
  4. Do not throw residue but massage your face with it and wash your face with plain water after 10 minutes.
  5. Serve with love and smile.

List Of My Recipes

Categories
juice My recipes

(536)Mint, Cucumber, Spinach Juice

Benefits: Very cooling, good for excess heat, helps digestion, supports PCOS

Timing by Prakriti:

Kapha → empty stomach (7:30 am)

Pitta & Vata → mid-morning (10:00 am)

Ingredients

  • 1 cup chopped Spinach.
  • ½ cup Mint leaves.
  • ½ cucumber( peeled if digestion is weak).
  • ½ tsp. Lemon juice.
  • Pinch of rock salt.
  • ½ cup Water.

Method

  1. Wash and chop spinach leaves and keep aside.
  2. Wash and pluck leaves from the Mint sprigs and keep aside.
  3. Wash and Chop Cucumber and keep aside.
  4. In a mixture grinder blend all three ingredients with water. Add lemon juice and salt. Mix well. Strain and serve fresh.
  5. Do not throw residue but massage your face with it and wash your face with plain water after 10 minutes
  6. Serve juice with love and smile.

List Of My Recipes

Categories
juice My recipes

(535) Coriander Amla Juice.

Benefits: Cooling, detoxifies liver, balances hormones, reduces Pitta heat.

Timing by Prakriti:

Kapha → empty stomach (7:30 am)

Pitta & Vata → mid-morning (10:00 am)

Ingredients

  • 1 cup chopped Coriander leaves
  • 1 Amla
  • ½ cup Water.

Method

  1. Wash both the ingredients thoroughly.
  2. Chop Coriander leaves and keep aside.
  3. Chop Amla and keep aside.
  4. In a mixture grinder blend both ingredients with water. Strain and Serve fresh.
  5. Do not throw residue but massage your face with it and wash your face with plain water after 10 minutes.
  6. Serve juice with love and smile.

List Of My Recipes

Categories
juice My recipes

(534) Chlorophyll Rich Juices.

Chlorophyll-rich juices (like wheatgrass, parsley, spinach, coriander, or green leafy vegetable juices) can support overall hormonal balance and detoxification. Chlorophyll helps to cleanse the liver, stabilizing blood sugar. It also have anti inflammatory property and also improves digestion and gut health. 100 ml. of chlorophyll rich juice every morning is good for over all health with balance diet like low refined carbs, high fibres and adequate protein.

Here are some chlorophyll rich juices idea for variety and balance cooling effect and no excess of one green.

  1. Coriander, Amla juice.
  2. Mint, Cucumber, Spinach juice.
  3. Wheatgrass, Coriander juice.
  4. Bottle guard, Coriander juice.
  5. Tulsi, Mint, Spinach juice.
  6. Curry leaves, Coriander juice.
  7. Coriander, Parsley, Cucumber juice.

List Of My Recipes

Categories
My recipes

(533) Sattu Modak

Ingredients

  • 1 cup Roasted (Bhuna) Chana.
  • ¼ cup Milk powder.
  • ¼ cup sugar.
  • ¾ cup Ghee.
  • 6 Cardamom.
  • 10-12 Saffron strands.
  • 1 tbsp. Milk to lavigate Saffron.
  • Watermelon seeds for garnishing.

Method

  1. Remove skin of the roasted Chana.
  2. Grind it into fine powder and keep aside.
  3. In a mixture grinder grind Sugar and Cardamom into fine powder and keep aside.
  4. Lavigate Saffron with milk and keep aside.
  5. In a mixing bowl mix all ingredients thoroughly.
  6. Now add ghee and mix , you will get soft dough like consistency.
  7. Give shape of modak and garnish with watermelon seeds.
  8. Offer Sattu Modak to Ganpati Bappa with love, faith and devotion.
Categories
Modak My recipes

(532) Poha Modak

Ingredients

  • 1 cup thick Poha.
  • 3 tbsp. Milk powder
  • ⅓ cup Milk.
  • 2 tbsp. Sugar.
  • ½ tsp.Ghee.
  • 10-12 Cashews.
  • 10-12 strands Saffron.
  • 6 Cardamom
  • 10-12 Cranberry.
  • 10-12 Black currant.

Method

  1. Dry roast Cashews till it crisp and add poha in the same pan. Roast till crisp and aromatic. Keep aside.
  2. Cut or chop Cranberry and Black currant and keep aside.
  3. In a mixture grinder jar grind Sugar Cardamom and Saffron together. Here we are grinding Saffron not lavigating because in this recipe we need only flavour of saffron and not colour.Keep aside this mixture.
  4. In a mixture grinder grind Poha into powder and keep aside.
  5. In a mixing bowl mix Poha powder, sugar powder and milk powder. Mix well and add chopped Cranberry  Black currant and Ghee. Knead dough with the help of regular room temperature milk.
  6. Divide dough into 5 equal portions and with the help of modak mould shape each portion into modak.
  7. Offer Poha Modak to Ganpati Bappa with love faith and devotion.
Poha Modak
Categories
My recipes paratha

(531) Palakh Paneer Paratha

Ingredients

  • 1cup chopped Spinach .
  • 1 cup chopped Coriander leaves.
  • 1 cup grated Paneer
  • 2 cup Wheat flour.
  • 4 tbsp. Oil for moin.
  • 1 tbsp. Aamchur powder.
  • 1 tbsp. Red Chilli powder.
  • 1 tbsp. Garam masala.
  • 1 tsp. Turmeric powder.
  • 1 tbsp. Salt.
  • 2 tsp. Sugar.
  • 2 tbsp. Curd.

Method

  1. Pluck leaves of Spinach, wash, chop finely and keep aside ina mixing bowl.
  2. Wash Coriander leaves, chop finely and keep aside.
  3. Grate Paneer and keep aside.
  4. In a mixing bowl mix Spinach, Coriander leaves, Paneer, spices, salt, sugar and  curd. Mix well and keep aside for 10 minutes.
  5. In another mixing bowl mix flour with oil.
  6. After 10 minutes in a marinated vegetable bowl add flour and knead a soft  dough. Please  do not use water. If needed then take one or two spoons of curd.
  7. Divide dough into 15 equal parts and roll each part of dough into medium size paratha.
  8. Roast each paratha with ghee or oil and serve hot with Soup or Curd or Raita  or as you wish but serve with love and smile.

List Of My Recipes

Categories
My recipes

(530) Cabbage Spinach Muthiya

Ingredients

  • 2 cup wheat coarse flour
  • 4 tbsb. Oil for moin.
  • 400 g. Cabbage.
  • ¼ cup Curd.
  • 1 bunch Spinach.
  • 1½ tbsp. Salt.
  • 4 tbsp. Sugar or TT ball size Jaggery.
  • 1 tbsp. Red chilli powder.
  • 1 tbsp. Coriander Cumin powder.
  • ½ tbsp. Turmeric powder.
  • 1 tbsp. Dry Mango (Aamchur) powder.
  • 1 tbsp. Ginger paste.
  • 1 tbsp. Garam Masala.
  • 1 tsp. Cumin seeds.
  • Tempering Ingredients
  • 6 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ½ tsp. Sesame seeds.
  • 10-12 Curry leaves.
  • 2 tbsp. Finely chopped Coriander leaves to garnish.

Method

  1. Grate Cabbage with big hole grater and keep aside.
  2. Chop Spinach and add in the Cabbage bowl.
  3. Add Salt Sugar and Ginger paste in it, marinate it thoroughly and keep aside.
  4. In another mixing bowl mix  wheat flour with oil and if wheat flour hold the shape of fist,  it means  moin is perfect, no need to add more oil for moin.
  5. Now in the same bowl add all dry spices. Mix thoroughly and then pour merinated vegetables in it.
  6. Add curd and knead the dough thoroughly. Consistency should be soft.
  7. Take a tennis ball size dough portion and with help of two hands give cylinder shape and arrange them on greased steamer plate or you can also arrange on a colander and place it in a pressure cooker.
  8. If you are using gas steamer then cook for 40 minutes.If electric steamer then 25 minutes and if pressure cooker then cook till 3 whistles.
  9. Once all muthiya cool down, cut it in slices and serve it with Chutney and Soup. Or you can tempered it and serve.
  10. For tempering, heat oil in nonstick pan or Kadhai. Add mustard seeds and wait for crackling sound then add Sesame seeds and Curry leaves. Soute and add sliced muthiya in it. Saute muthiya till golden brown. Garnish it with finely chopped Coriander leaves.
  11. Serve it hot with Soup or Buttermilk, Chutney or Sauce and garnish with tikha sev for extra crunch. Serve with love and smile.

List Of My Recipies